Vegetable Loaded Vegan Korma
User Reviews
5
Vegetable Loaded Vegan Korma
Description
The Vegetable Loaded Vegan Korma starts with sautéing diced potatoes and cauliflower until they soften, then green beans are added briefly to maintain some texture. Aromatics including onion, garlic, and ginger are cooked with a blend of curry powder, garam masala, coriander, and turmeric to create a fragrant spice base. Raw cashews soaked and blended with coconut milk form the creamy sauce, enriched with tomato paste for depth and tanginess. The sauce is combined with the sautéed vegetables and simmered until flavors meld together.
The curry balances the hearty vegetables with a creamy and moderately spiced sauce, offering a comforting texture that is neither too thick nor thin. The dish can be served over rice or with flatbreads to soak up the sauce. Its warming spices and creamy consistency provide a filling vegan option without dairy or heavy creams.
To adjust the sauce consistency, water can be added if it is too thick. If a powerful blender is unavailable, cashew butter can substitute soaked cashews for a smoother texture. The recipe’s adjustability makes it accessible with common kitchen tools while maintaining its creamy character.
Ingredients
- 3 tablespoons olive oil extra virgin, divided
- 1 potato medium purple or russet, peeled and diced
- ½ cauliflower head, cut into bite-sized florets
- 12 Green bean trimmed and cut into 1 inch pieces
- 2 teaspoons curry powder divided
- ½ onion diced
- 2 garlic cloves, minced
- 1 teaspoon ginger minced
- 1 teaspoon garam masala
- 1 teaspoon ground coriander
- 1 teaspoon Turmeric
- ½ cup cashew nuts raw, soaked in water for 1 hour
- 3 tablespoons tomato paste
- 1 coconut milk 15 ounce can, divided
- ½ cup peas frozen, thawed
- salt to taste
- black pepper to taste
Instructions
- Pour 2 tablespoons oil into a large saucepan over medium-high heat.
- Add potatoes and sauté for 3 to 4 minutes.
- Reduce heat to medium, add cauliflower and continue to sauté for 4 to 5 minutes or until the potatoes and cauliflower begin to get soft and tender. Season with salt and pepper and 1 teaspoon curry powder.
- Add green beans and continue to sauté for 2 to 3 minutes.
- Remove from heat and transfer vegetables to a plate and set aside.
- Place saucepan back over medium heat and add remaining oil.
- Add onion to the pan and sauté for 3 to 4 minutes. Add garlic and ginger to the pan and continue to sauté for 2 to 3 minutes.
- Stir in remaining curry powder, garam masala, coriander, and turmeric to pan and toast for 1 minute. Season with salt and pepper.
- Transfer mixture to a blender and add cashews (with water) and half of the coconut milk.
- Blend together until mixture is smooth.
- Pour mixture back into the pan and simmer over medium-low heat. Stir in tomato paste and coconut milk and simmer for 5 to 7 minutes. Season with salt and pepper.
- Stir sautéed vegetables and peas back into the sauce and simmer until vegetables are cooked through completely.
- Adjust seasonings, if needed, and serve over brown rice or with flatbread.
Notes
- Replace raw cashews with cashew butter if a high-power blender is unavailable to ensure a smooth sauce.
- Add a little water to the sauce if it becomes too thick to achieve desired consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 691 kcal
% Daily Value*
| Calories | 691kcal | 35% |
| Carbohydrates | 44g | 15% |
| Protein | 13g | 26% |
| Fat | 56g | 86% |
| Saturated Fat | 32g | 160% |
| Sodium | 186mg | 8% |
| Potassium | 1407mg | 30% |
| Fiber | 10g | 40% |
| Sugar | 13g | 26% |
| Vitamin A | 581IU | 12% |
| Vitamin C | 72mg | 80% |
| Calcium | 98mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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